Coconut Curry Delight

Ingredients

While the original Indian Rasa Kayi is typically made with a variety of Indian spices and ingredients, this adapted Mariana Islands version incorporates local flavors and ingredients. The spices are milder, allowing the natural flavors of the vegetables and seafood to shine through. Additionally, the dish is enriched with coconut milk, giving it a creamy and tropical twist. We alse have the original recipe for Rasa kayi, so you can check it out.

• 2 tablespoons (30ml) coconut oil 2 tablespoons (30ml) coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) brown sugar 1 tablespoon (15ml) brown sugar
• 1 teaspoon (5ml) turmeric powder 1 teaspoon (5ml) turmeric powder
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• 1 teaspoon (5ml) cumin powder 1 teaspoon (5ml) cumin powder
• 1 teaspoon (5ml) coriander powder 1 teaspoon (5ml) coriander powder
• 1 teaspoon (5ml) chili powder (adjust to taste) 1 teaspoon (5ml) chili powder (adjust to taste)
• 1 pound (450g) mixed seafood (shrimp, squid, fish) 1 pound (450g) mixed seafood (shrimp, squid, fish)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and golden.
3. 3.
   Add the sliced bell peppers, carrot, and zucchini. Cook for 5 minutes until slightly tender.
4. 4.
   In a bowl, whisk together coconut milk, soy sauce, fish sauce, lime juice, brown sugar, turmeric powder, paprika, cumin powder, coriander powder, and chili powder.
5. 5.
   Pour the coconut milk mixture into the pan with the vegetables. Stir well to combine.
6. 6.
   Add the mixed seafood to the pan and simmer for 8-10 minutes, or until the seafood is cooked through.
7. 7.
   Garnish with fresh cilantro and serve the Coconut Curry over steamed rice.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the curry. Cook it just until it is opaque and cooked through to maintain its tenderness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh chili peppers.
• Feel free to customize the vegetables based on seasonal availability or personal preference.
• Adjust the sweetness by adding more or less brown sugar according to your taste.
• Serve the Coconut Curry with a squeeze of fresh lime juice for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Coconut Curry hot over a bed of steamed rice. Garnish with fresh cilantro for a pop of color and freshness. Accompany the dish with lime wedges for squeezing over the curry to enhance the flavors.

Presentation advice

Present the Coconut Curry in a vibrant bowl, allowing the colors of the vegetables and seafood to shine through. Sprinkle some chopped cilantro on top for an appealing garnish. Serve with a side of steamed rice on a separate plate or bowl.